Mangoes with Pistachios

Notes: The fruit can be cut and the nut topping prepared up to 6 hours ahead and wrapped separately. Keep these foods cool, but chilling isn't necessary.

Yield: Makes 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 112
  • Calories from fat: 13%
  • Protein: 1.2g
  • Fat: 1.7g
  • Saturated fat: 0.3g
  • Carbohydrate: 26g
  • Fiber: 1.4g
  • Sodium: 14mg
  • Cholesterol: 0.0mg


  • 3 cardamom pods, hulled
  • 2 tablespoons roasted, salted pistachios
  • 3 firm-ripe mangoes (about 2 1/2 lb. total)
  • 1 tablespoon honey
  • 1/8 teaspoon fresh-grated or ground nutmeg


  1. 1. Crush cardamom seed in a mortar and pestle (or smash with flat bottom of a heavy glass).
  2. 2. Add pistachios and coarsely crush (or mince).
  3. 3. Cut or pull peel from mangoes and discard. Cut mangoes lengthwise, along each side of pit, to remove fleshy cheeks.
  4. 4. Slice fruit. Also slice remaining fruit from pit and discard pit. Arrange fruit on a platter.
  5. 5. Drizzle mangoes with honey, then sprinkle with cardamom mixture and nutmeg.
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